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Anti-aging pre-baked bread containing composite collagen anti-freeze peptide and plant hydrophilic colloid and preparation method of bread

A technology of hydrophilic colloid and composite glue, which is applied in baking, food science, dough processing, etc. It can solve the problems of aging slag structure, water loss, and specific volume reduction, and achieve excellent sensory quality and bread core. The effect of softness and large specific volume

Inactive Publication Date: 2018-11-16
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problems in the prior art that the water holding capacity of prebaked bread decreases, the specific volume decreases, aging slag and rough structure

Method used

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  • Anti-aging pre-baked bread containing composite collagen anti-freeze peptide and plant hydrophilic colloid and preparation method of bread
  • Anti-aging pre-baked bread containing composite collagen anti-freeze peptide and plant hydrophilic colloid and preparation method of bread
  • Anti-aging pre-baked bread containing composite collagen anti-freeze peptide and plant hydrophilic colloid and preparation method of bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] This embodiment prepares a kind of anti-aging prebaked bread containing composite collagen antifreeze peptide and plant hydrocolloid. Based on the total weight of the prebaked bread dough, the consumption of each component of the prebaked bread is: all-purpose flour: 46.5 wt%, night seed: 14.8wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, artemisia gum: 1wt%, tamarind gum: 0.5wt%, money fish skin antifreeze polypeptide powder: 2wt% , salmon skin antifreeze polypeptide powder: 1wt%, the balance is water.

[0047] The night seed is obtained by fermenting 500g of water+500g of high-gluten flour+2g of commercially available low-sugar yeast.

[0048] Among them, the preparation method of the antifreeze polypeptide powder of money fish skin includes: crushing and homogenizing the collected money fish skin to get the suspension, and enzymolyzing the protein with alkaline protease with a pH of 9, and then centrifuging at 10000r / min , followed by 20, 10 and 5kDa ultrafiltration m...

Embodiment 2

[0053] Different from Example 1 in that:

[0054] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 47.5wt%, night seed: 14.8wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, Artemisia gum: 1wt%, tamarind gum: 0.5wt%, money fish skin antifreeze polypeptide powder: 0.5wt%, salmon skin antifreeze polypeptide powder: 0.5wt%, and the balance is water. The resulting prebaked bread was S-2.

Embodiment 3

[0056] Different from Example 1 in that:

[0057] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 48wt%, night seed: 15wt%, sodium chloride: 1.5wt%, yeast: 1wt%, artemisia gum : 0.5wt%, tamarind gum: 0.1wt%, money fish skin antifreeze polypeptide powder: 0.5wt%, salmon skin antifreeze polypeptide powder: 2wt%, and the balance is water. The resulting prebaked bread was S-3.

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Abstract

The invention discloses anti-aging pre-baked bread containing composite collagen anti-freeze peptide and plant hydrophilic colloid and a preparation method of the bread. The preparation method comprises the steps that 1, yeast is activated at constant temperature; 2, plain flour, ask gum, tamarind gum, scatophagus argus fishskin anti-freezing polypeptide powder and salmon fishskin anti-freezing polypeptide powder are evenly mixed; 3, liquid ferment and the mixture obtained in step 2 are mixed with water and stirred to be soft until a gluten film appears; 4, sodium chloride and a yeast water solution are added and stirred to obtain dough; 5, after primary standing, exhausting, relaxation and secondary standing are carried out on the dough obtained in step 4, the dough is cut into blocks orshaped in a specific shape; 6, fermenting is conducted; 7, a pre-baked bread semi-finished product is obtained; 8, the anti-aging pre-baked bread containing composite collagen anti-freeze peptide andplant hydrophilic colloid is obtained. On the one hand, mechanical damage of ice crystals to the pre-baked bread is reduced, and therefore the anti-aging capacity of the bread is improved; on the other hand, the stability of the net structure of gluten is improved, and the strength of the gluten is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an anti-aging prebaked bread containing composite collagen antifreeze peptide and plant hydrocolloid and a preparation method thereof. Background technique [0002] The noodle industry usually uses chemically synthesized gluten-strengthening agents such as ADA to improve the network structure of gluten protein, but excessive consumption of ADA will cause certain harm to the human body. Studies have shown that long-term exposure to ADA in occupational groups can cause respiratory symptoms, dermatitis and asthma. ADA is used as an additive in flour products, and its metabolites in the human body have two toxic substances, semicarbazide and ethyl carbamate. Among them, semicarbazide may have mutagenicity and carcinogenicity to the human body, and ethyl carbamate has It may have a carcinogenic effect on the human body. For the people in northern my country who have been...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/34A21D2/24A21D2/18A21D2/02
CPCA21D2/02A21D2/183A21D2/245A21D2/34A21D13/06
Inventor 王学东张兴灵胡先勤宋劲松周坚周建军陈挚
Owner WUHAN POLYTECHNIC UNIVERSITY
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